I officially have over 600# in the coolers now. Beeswaxed all the Gouda. Have a lovely burgundy colour I made for the Havarti and black for the Dunlop. Cut hand bad while chipping out beeswax. Had to have Tim (cow breeder) drop off the arm length gloves to make cheese yesterday. Also dropped one of the wheels in the wax (hand hurt + thin wheel = splash). Wax makes a mess.
Beeswax is hard to work with. Brittle. You have to use another "oil" to work with it. Vegetable shortning, olive oil, mineral oil or whey butter are the better ones to work with. It imparts a mead flovor through the cheese. Works nice on gouda. Not so good the cheddar types.
I am tired, but happy that cheese making is coming along as well as it has this year.
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